My smoky chicken tray bake is such an easy dish to make, full of fiery flavours that really pack a punch. The harissa and orange is such a dreamy combo. I am little obsessed with it. Weather permitting, you can cook this on the BBQ to give it even more of a char. Just leave the onions until the last 20 minutes of the cooking so they don’t overcook.
- Mix the harissa, honey, smoked paprika, oregano, the juice of ½ an orange juice and a good pinch of salt together in a large mixing bowl. Add the chicken pieces, onion and garlic. Slice the remaining piece of orange and add to the bowl. Toss together so that everything gets completely coated in the marinade. Cover and refrigerate for one hour or overnight.
- Preheat the oven to 200 and get the chicken out of the fridge to come to room temperature. Tip the chicken a baking tray and arrange skin side up. Drizzle over the olive oil and roast for 40-45 minutes or until the chicken is falling off the bone.
- Transfer to a serving dish and scatter over the pine nuts and parsley. Serve immediately.
4 tbsp harissa
1 tbsp runny honey
1 tsp smoked paprika
2 tsp dried oregano
1 ½ oranges
2 tbsp olive oil
1kg chicken thighs skin and bone on
2 red onions cut into wedges
15g toasted pine nuts
A small handful of parsley leaves